Ingredients:

  • 1 lb cremini mushrooms, sliced thick
  • 10 oz egg-free wide ribbon pasta
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp vegan butter
  • 0.5 cup raw cashews, soaked and blended
  • 1 cup low sodium vegetable broth
  • 1 tbsp Dijon mustard
  • 1 tbsp vegan Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp lemon juice
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place 0.5 cup raw cashews in boiling water for 15 minutes, then drain and blend with 0.5 cup of the vegetable broth until completely liquid and smooth.
  2. Cook 10 oz egg free wide ribbon pasta in salted water until al dente. Note: It will finish cooking slightly in the sauce later.
  3. Melt 2 tbsp vegan butter in a large skillet over medium high heat; add 1 lb sliced mushrooms and cook for 5-7 mins until the edges are crisp and golden.
  4. Stir in 1 diced yellow onion and cook for 4 mins until translucent and soft.
  5. Toss in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
  6. Stir in 1 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp black pepper until the oil turns bright red.
  7. Pour in the remaining 0.5 cup vegetable broth, 1 tbsp Dijon mustard, and 1 tbsp vegan Worcestershire until the liquid bubbles and lifts the browned bits.
  8. Lower the heat and stir in the blended cashew cream until the sauce looks glossy and thick.
  9. Add the cooked pasta to the skillet and toss until every noodle is coated in velvet.
  10. Stir in 1 tsp lemon juice and 0.25 cup fresh parsley until the green pops against the sauce.